Marking of eggs

Knowing how to mark eggs, you know what you eat!

Eggs intended for retail trade, thus class A eggs, must be properly marked. In accordance with § 33 (1) of the Regulation of the Minister of Agriculture and Rural Development of July 10, 2007 on the marking of foodstuffs (Journal of Laws No. 137, item 966, as amended), the shell must be marked with the producer code. Such a number consists of the farming system code, country code and veterinary farm identification number.

Code of hen rearing system:

  • 0 – eggs from organic production,
  • 1 – free range eggs,
  • 2 – eggs from barn farming,
  • 3 – cage eggs.

Code of a European Union Member State:
(e.g. PL) where the farm is registered.

The veterinary approval number of the farm consists of 8 digits:

  • the province code (two digits),
  • County code (two digits),
  • code for the scope of activity (two digits),
  • the code of the farm in the given district (two digits).

The chicken egg packs must have on the outer surface
clearly visible and legible markings:

  • Egg packing centre code,
  • quality class (e.g. "Class A"),
  • weight class (e.g. XL - very large),
  • date of minimum durability,
  • recommendation to store eggs after purchase in refrigerated conditions,
  • the method of hen farming expressed in words (e.g. "eggs from caged hens").

An explanation of the meaning of the producer code (i.e. the code placed on the shell of the egg) should be provided on the outer or inner surface of the pack.

The following weight categories are distinguished for Class A eggs::

  • XL – are very large eggs; they weigh more than 73 g,
  • L – are large eggs; they weigh from 63 g to 73 g,
  • M – are medium-sized eggs; weighing from 53 g to 63 g,
  • S – are small eggs; weighing less than 53 g.

The date of minimum durability of eggs for consumption is 28 days.